"I think a lot of people say, 'Well, how do you get a steak like you have in your restaurant at home,'" says Chef Charlie. "And I think, it's not that hard! But there are some thing your have to do.” Including…

1. ALWAYS BLOT YOUR MEAT

"You got to dry it out well before you sear it," says Charlie.

Rach adds, "Any protein — not just steak — should be dry when it goes onto a very hot surface."

Also, you want your meat ice cold! "The reason you want your beef to be ice cold is that in order to achieve a rare steak with a highly seared exterior, you want the interior to heat up as slowly as possible while the outside becomes caramelized," Charlie explains.

You don't want to mess with that texture!

2. NEVER SALT TOO SOON

"When you season it," says Charlie, "season it just before it goes into the pan. This is another mistake that people make. They season it ahead of time, and then it starts to weep (i.e. it seeps water)."

3. DON'T OVERCROWD THE PAN

"For instance, if you are searing six 12-ounce steaks, you will have to either use two pans — three in each," says Charlie. "Or you can sear them three at a time in one pan and find a warm holding place, possibly your oven or on your stove to rest the first three. Crowding the pan results in bringing the temperature way down and creates a stewing affect as opposed to searing — not good!"